82 STATE POMOLOGICAL SOCIETY. 



A dish of fried apples is an old-time dainty too good to be allowed 

 to go out of fashion. The apples are cut in rings or thick slices and 

 fried in the fat from sweet, fat salt pork, onions may be combined 

 with them, a tough apple is best for this purpose. Or, the slices 

 may be fried in butter, sprinkled with sugar and served on toast, 

 or they may be broiled with beef steak or with bacon and thus 

 seasoned with the fat of the meat. Apple fritters are but a varia- 

 tion of the fried apples ; the apples should first be cored then pared 

 and cut in four or five slices, then they are rolled in flour, dipped in 

 batter and fried. They look very much like a doughnui with a hole 

 in the centre. 



W. M. Williams says in his chemistry of cookery, "When thin 

 slices (of apple) are immersed in a bath of melted fat at a tem- 

 perature of about 300° F. the water of their juice is suddenly boiled ; 

 and as this water is contained in a multitude of little bladder like 

 cells, they burst and the whole structure is puffed out to a most 

 delicate lightness, far more suitable for following solid meats than 

 sodden fruit enveloped in heavy, indigestible pudding paste. 

 Another advantage is that with proper apparatus the fritters can be 

 prepared and cooked in about one-tenth of the time required for the 

 preparation and cooking of an apple pudding or pie." 



There are hundreds of recipes for apple puddings to be found in 

 the cook-books, but we shall find that they may all be classified 

 under a few general formulas. 



1. Apples in combination with starchy foods as rice, tapioca, 

 sago, macaroni, bread and cracker crumbs. 



2. Apple doughs, such as dumplings, short cakes, pies, &c. 



3. Apples combined with custards and creams. 



These different t^'pes are also more or less united. There is a 

 too common idea that there is no nourishment in puddings, on the 

 contrary many of them are very substantial food. The pudding 

 shall be chosen to supplement the rest of the meal, a light, delicate 

 dessert with heavy meats and the richer puddings when the first 

 course is less "filling." 



For the apple sago or tapioca puddings the apples are cored and 

 pared, placed in a buttered pudding dish and the centres filled with 

 sugar in which has been mixed a little spice and salt. Then pour 

 over the tapioca or sago which has already been cooked for a half 

 hour, with five times its bulk of boiling water. Bake until the apples 

 are perfectly soft, turning each one over in the tapioca when half 



